• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • HOME
  • ABOUT
    • HELLO!
    • PRIVACY POLICY
  • RECIPE INDEX
    • SEASONAL
      • SPRING
      • SUMMER
      • AUTUMN
      • WINTER
    • Breakfast
    • Lunch
    • Dinner
    • Salads
    • Sweet Treats
      • CAKES & BAKES
      • COOKIES & BARS
      • PUDDINGS
    • Sides
    • Snacks
    • Dips & Sauces
    • DRINKS
    • DIETARY REQUIREMENTS
      • GLUTEN-FREE
      • Nut Free
  • MY BOOK!
  • EVENTS
    • SUPPER CLUBS
  • RESOURCES
    • BLOGGING
    • CAMERA AND EQUIPMENT
  • CONTACT

Georgie Eats logo

19/04/2022 All Recipes

SALTED PEANUT COOKIES

Salted Peanut Cookies - Georgie Eats
Salted Peanut Cookies Cooling on a Tray - Georgie Eats
Salted Peanut Cookies Cooling on a Tray - Georgie Eats
Salted Peanut Cookies - Georgie Eats
Print

SALTED PEANUT & OAT COOKIES

Chewy peanut-buttery oaty cookies. They are perfect with a glass of milk!

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 10 cookies

Ingredients

  • 60 g vegan or regular butter
  • 60 g smooth peanut butter
  • 75 g light brown soft sugar
  • 100 g maple syrup
  • 80 g plain flour
  • 140 g porridge oats
  • 1 tsp ground cinnamon
  • 1/2 tsp baking powder
  • 50 g salted peanuts roughly chopped

Instructions

  1. Preheat the oven to 160°c (fan assisted)/350°f/gas 4.

  2. Combine the butter, peanut butter and light brown soft sugar in a mixing bowl. Beat until creamy and lighter in colour (it’s much easier to use an electric whisk for this!). Add the maple syrup and beat again to combine.

  3. Next, add the flour, porridge oats, cinnamon and baking powder. Gently fold everything together, until just combined. Stir through most of the chopped peanuts, saving some for the topping.

  4. Roll 10-12 balls of the mixture with oiled hands, place between two lined baking trays and press them down slightly using the palm of your hand. Bake for 15-20 minutes, or until just turning golden on the edges. They will still be very soft, but shall harden up as they cool! Do be careful not to overcook them here if you want them to be chewy rather than crunchy! Allow to cool fully before tucking in.

Love a delicious vegan sweet treat? Try my Spiced Parsnip Cake next!

Categories: All Recipes

Previous Post: « PESTO & JERSEY ROYAL POTATO SALAD
Next Post: 6 INGREDIENT ASPARAGUS TART »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

WELCOME!!

Welcome!! I'm Georgie, a freelance recipe developer and food writer. Here on Georgie Eats you will find an abundance of simple, plant-focused recipes that use the best of seasonal ingredients to help you cook and eat more sustainably. Enjoy! Read More →

WANT TO FIND SOMETHING?

FOLLOW ME

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • TikTok
  • YouTube

Recent Posts

  • COLLAPSING COURGETTES, ON TOAST
  • PEA, ARTICHOKE & SAUSAGE (KINDA) LASAGNE
  • CRISPY ASPARAGUS & BASIL AIOLI
  • ASPARAGUS CACIO E PEPE
  • MERINGUE, VANILLA CREME DIPLOMATE, BLOOD ORANGE
  • MY SOURDOUGH RIBOLLITA

Copyright © 2025 Georgie Eats on the Cookd Pro Theme